Recipe courtesy of Padma Lakshmi
Veal-Filled Pasta with Tomato Sauce: Manicotti Magri
Getting reviews...
- Total: 45 min
- Prep: 15 min
- Cook: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 478
- Total Fat
- 20 g
- Saturated Fat
- 8 g
- Carbohydrates
- 47 g
- Dietary Fiber
- 5 g
- Sugar
- 9 g
- Protein
- 28 g
- Cholesterol
- 55 mg
- Sodium
- 807 mg
- Total: 45 min
- Prep: 15 min
- Cook: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 478
- Total Fat
- 20 g
- Saturated Fat
- 8 g
- Carbohydrates
- 47 g
- Dietary Fiber
- 5 g
- Sugar
- 9 g
- Protein
- 28 g
- Cholesterol
- 55 mg
- Sodium
- 807 mg
Ingredients
Directions
- Preheat the oven to 350 degrees F. In a large pot of boiling, salted water, cook the manicotti tubes according to package directions. Drain, rinse in cold water, and pat dry. In a nonstick skillet set over moderate heat, warm the oil until hot. Add the onion and cook it, stirring occasionally, for 5 minutes. Add the meat, lemon pepper, oregano, salt, and pepper, and cook, stirring, until the meat is no longer pink. Transfer the meat to a bowl, add the parsley, tomatoes, ricotta, and half the Parmesan, and fill the pasta tubes with the meat mixture. Spoon 1 cup sauce in bottom of shallow baking dish, top with the filled pasta tubes, and spoon the remaining sauce over them. Sprinkle with Parmesan and bake for 25 to 30 minutes, or until sauce is bubbling.
Looking for Something Else?
Related Pages
- Capellini with Tomatoes and Basil Recipe
- Beef and Cheese Manicotti Recipe
- Cavatelli With Tomato Sauce and Ricotta Recipe
- Pasta with Tomato Cream Sauce Recipe
- Tomato, Basil and Cheese Baked Pasta Recipe
- Fusilli with Tuna and Tomato Sauce Recipe
- Stuffed Manicotti with Fresh Marinara Sauce Recipe
- Zucchini Pasta with Tomato Sauce Recipe
- Bowtie Pasta with Tomato and Roasted Red Pepper...